FONDANT RECIPES FOR CAKES RECIPES

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CHOCOLATE FONDANT RECIPE | BBC GOOD FOOD



Chocolate fondant recipe | BBC Good Food image

A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing...

Provided by Gordon Ramsay

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield Makes 9 fondants

Number Of Ingredients 8

50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Caramel sauce (see 'Goes well with') and vanilla ice cream or orange sorbet, to serve

Steps:

  • First get your moulds ready. Using upward strokes, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould.
  • Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
  • In a separate bowl whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together.
  • Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
  • Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
  • Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
  • Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
  • Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
  • Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
  • Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Nutrition Facts : Calories 581 calories, FatContent 40 grams fat, SaturatedFatContent 21 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 30 grams sugar, ProteinContent 9 grams protein, SodiumContent 0.55 milligram of sodium

EASY CHOCOLATE MOLTEN CAKES RECIPE | BBC GOOD FOOD



Easy chocolate molten cakes recipe | BBC Good Food image

Bake an impressive dinner party dessert with minimum fuss – these chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre

Provided by Member recipe by fiddid

Categories     Dessert

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Makes 6

Number Of Ingredients 7

100g butter, plus extra to grease
100g dark chocolate, chopped
150g light brown soft sugar
3 large eggs
½ tsp vanilla extract
50g plain flour
single cream, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
  • Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
  • Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
  • You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
  • Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Nutrition Facts : Calories 391 calories, FatContent 24 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 28 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium

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